Lemon Yogurt Poppy Seed Loaf

Saturday, July 09, 2016

It's summer! And our sweet treats should take advantage of the fruits in season. Well ... lemons are practically available year-round, but it's tart and light flavours really are suited to the warm days. I am only saying this because this lemon poppy seed loaf pairs well with iced tea or iced coffee or even a cocktail sipped on the patio. But a pumpkin loaf? Very unlikely! And it's wonderful for picnics in the park ;)

Light, yet moist from the yogurt, this loaf is super fragrant and is a visual feast. I opted out of the glaze but with those lemons minus the zest, you can easily squeeze out the juice and stir half a cup or so of icing sugar and tadaa ... glaze!

220 g (1-3/4 cups) all purpose flour
2 tbsp baking powder
1/4 tsp salt
2 large eggs, at room temperature
100 g (1/2 cup) granulated sugar
50 g (1/4 cup) light brown sugar
115 g (1/2 cup) butter, melted and cooled
2 tbsp lemon zest, from 2 large lemons
1 tsp vanilla extract
240 ml (1 cup) Greek yogurt
2 tbsp poppy seeds

Optional glaze:
1/2 cup icing sugar
1 tbsp lemon juice

1. Preheat the oven to 175C or 350F.
2. Butter a 22x12 cm or 9x5 inch loaf pan.
3. In a medium bowl, whisk together the flour, baking powder, and salt.
4. In a small bowl, combine the yogurt with the poppy seed and set this aside.

5. In a large bowl, beat the eggs with the sugars until fluffy and lightened in colour.
6. Add the melted butter and beat until incorporated, followed with the lemon zest and vanilla extract.

7. Fold in the flour in three additions, alternating with the yogurt in two additions. Begin and end with the flour.
8. Pour the batter onto the loaf pan and bake for 50-55 minutes until a skewer inserted in the middle of the loaf comes out clean.

9. Cool in the pan for 5 minutes before transferring onto a cooling rack to cool completely.
10. To make the glaze, whisk the icing sugar with the lemon juice vigourously.
11. Glaze when the loaf is totally cooled.

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